Maine Watercress Salad With Warm Roasted Morels

Maine Watercress Salad With Warm Roasted Morels
Maine Watercress Salad With Warm Roasted Morels

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • ROASTED VEGETABLES:

  • 20

    fresh morel mushrooms halved, cleaned

  • 1

    large red onion halved, sliced

  • 1

    tablespoon extra-virgin olive oil

  • 1

    tablespoon kosher salt

  • 1/4

    teaspoon freshly-ground black pepper

  • SALAD:

  • 2

    teaspoons Dijon mustard

  • 2

    teaspoons extra-virgin olive oil

  • 1

    teaspoon fresh lemon juice

  • 1

    teaspoon green jalapeño pepper sauce

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 6

    cups torn romaine lettuce

  • 1

    cup torn fresh watercress

  • 12

    fresh chives cut 1" pieces

Directions

Heat oven to 500 degrees. In a 13- by 9-inch baking pan, combine morels, onion, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well and roast for 5 minutes. In a large salad bowl, combine mustard, 2 teaspoons oil, lemon juice, pepper sauce, salt and 1/2 teaspoon pepper. Mix well. Add lettuce, watercress and chives and toss gently until greens are well coated. Top with warm roasted mushrooms and onions. This recipe yields 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: